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Inventory, 10 lbs : 0
This item was last sold on : 07/18/18
Japanese eggplants are long, slender, and oblong, averaging 20-25 centimeters in length. This ink-colored fruit can be straight or slightly crooked and has a dark purple or green stem depending on the variety. Its glossy, smooth skin is thin and purple-black. The cream-colored inner flesh is spongy and nearly seedless. When cooked, Japanese eggplants are mild and sweet with a tender, meaty texture.
Japanese eggplants are available year-round with peak season summer through fall
Japanese eggplants, botanically classified as Solanum melongena, belong to the Solanaceae, or nightshade family, sharing ancestry with tomatoes, potatoes, and peppers. Japanese eggplant is the Western name given to dozens of eggplant varieties, both heirloom and hybrid. The most common varieties on the market today are Millionaire and Orient Express. Japanese eggplants are also known to maintain their skin color when cooked which is a quality that makes them unique among many other eggplant varieties.
Japanese eggplants contain vitamin C, potassium, folate, and dietary fiber.
Japanese eggplants are best suited for cooked applications such as sautéing, pan-frying, deep-frying, grilling, pickling, and baking. The eggplant's thin skin and sponge-like texture allow it to quickly take on flavorings such as miso, soy sauce, and ginger. Its texture also makes for an excellent meat substitute in vegetarian and vegan preparations. It is commonly grilled as a side dish or sliced and stir-fried with other vegetables. Japanese eggplant pairs well with ginger, scallions, herbs such as basil and mint, liquids such as vinegar, soy sauce, miso, and sake, sesame seeds, cucumber, meats such as pork, chicken, and beef, fish, tomato sauce, limes, chilies, peanuts, and honey. Japanese eggplant will keep up to one week when stored in a cool and dry place.
Eggplant production in Japan has spanned more than twelve centuries and is the third most important vegetable for culinary use in modern day. The eggplant is a symbol of good luck in Japanese culture and is valued for its nutrient dense skin. Many different Japanese eggplant varieties are grown across the country and are used in popular dishes such as Nasu Dengaku, which is grilled eggplant in a sweet and savory miso glaze and Nasu Agebitashi, deep-fried eggplant in a soy sauce broth.
Eggplants are native to the Old World and were cultivated in India and China. Chinese eggplant varieties then spread to Japan and the Japanese would successively create and plant newer varieties, such as Japanese eggplants, for centuries, accumulating hundreds of different subspecies. Today Japanese eggplants are found at farmers markets, specialty grocers, and home gardens in Asia, Europe, the United States, and South America.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Japanese Eggplant. One is easiest, three is harder.
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